Smoked Pork Loin Recipe Traeger: Wood-Fired Juiciness With Applewood Smoke

Mastering a Traeger-smoked pork loin delivers tender, flavorful results every time. The wood-fired heat creates a perfect crust while keeping the meat impossibly juicy inside.

This method relies on low, steady smoke and a simple dry rub to enhance the pork’s natural richness. Applewood adds a subtle sweetness that complements the meat without overpowering it.

With precise temperature control and patience, you’ll achieve a smoky, tender centerpiece for any meal. The Traeger’s consistent heat ensures even cooking from edge to edge.

Let the pork rest before slicing to lock in those wood-fired juices. Serve with your favorite sides for a meal that impresses without effort.

Ingredients for Smoked Pork Loin Recipe Traeger

Simple dry rub, applewood smoke, and a Traeger make this pork loin unforgettable.

The pork loin is the star here. Center-cut boneless stays juicier than end cuts—look for even thickness (about 2-3 inches). Costco or Warehouse stores often carry bigger roasts you can trim down. Applewood pellets are non-negotiable for that subtle sweetness. Traeger brand pellets burn clean, but Lumber Jack is a solid alternative if you’re out.

No smoked paprika? Regular paprika plus a pinch of cayenne works. Fresh garlic and onion can replace the powders at a 3:1 ratio (use 1 tbsp fresh for 1 tsp powder). The mustard binder is just to help the rub stick—Dijon or even mayo can sub in. Apple cider vinegar spritz keeps the surface moist; water or apple juice are fine substitutes in a pinch.

Uncooked pork keeps in the fridge for 3-5 days, freezes for 6-12 months. Leftovers? Slice and store for sandwiches—reheats great. The dry rub mix makes extra? Store in a jar for 2 weeks (the spices lose potency after that).

Step-by-Step Instructions for Smoked Pork Loin

Here’s the method I’ve perfected for tender, smoke-kissed pork loin on your Traeger.

Step 1: Prepare the Dry Rub and Coat the Pork Loin

In a small bowl, combine the 0.25 cup Brown Sugar, 1.5 tbsp Kosher Salt, 1 tbsp Ground Black Pepper, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tsp Smoked Paprika, and 1 tsp Dried Thyme. I crush the dried thyme between my fingers to release its aroma.

Pat the 3 lb Pork Loin dry with paper towels, then brush it all over with the 2 tbsp Yellow Mustard. This acts as a binder for the rub. Now, rub the spice mixture over every surface of the pork, pressing it in so it adheres well. The mustard will help create a beautiful bark as it smokes.

Step 2: Set Up Your Traeger for Indirect Smoking

Fill your Traeger’s hopper with the 2 cups Applewood Pellets. Preheat the smoker to 225°F with the lid closed. This lower temperature allows the pork to cook slowly and absorb the applewood smoke flavor without drying out.

While the smoker preheats, drizzle the pork loin with the 2 tbsp Olive Oil and rub it in. This adds another layer of flavor and helps the bark develop. Place the pork directly on the grill grates once the smoker reaches temperature. The applewood will give it a sweet, fruity smoke profile that complements the pork beautifully.

Step 3: Smoke the Pork Loin to Perfection

Insert a meat probe into the thickest part of the pork loin and smoke it undisturbed for about 2 hours. You’ll know it’s working when you see that beautiful mahogany bark forming on the outside.

After the first 2 hours, start spritzing the pork with the 1 tbsp Apple Cider Vinegar every 45 minutes to keep the surface moist. This also adds a subtle tang that balances the sweetness of the rub. The pork is done when the internal temperature reaches 145°F.

Step 4: Rest and Slice for Maximum Tenderness

Once the pork reaches 145°F, remove it from the smoker and transfer it to a cutting board. Tent it loosely with foil and let it rest for 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, so every slice stays moist.

Slice the pork loin against the grain into ½-inch thick pieces. You should see a beautiful smoke ring just beneath the surface, and each slice should be tender and juicy. Serve immediately while still warm, and enjoy the fruits of your low-and-slow labor.

Essential Equipment for This Recipe

Traeger Smoker Essentials

For perfect pork loin, start with a reliable Traeger Pro 575 or Ironwood 650. These models offer precise temperature control, which is critical for maintaining that 225°F sweet spot. I’ve found the WiFIRE feature lets me monitor progress from my phone. 🔥

Pellet Selection Matters

Applewood pellets are my go-to for pork loin—they deliver that subtle sweetness mentioned earlier. Traeger brand pellets burn clean, but Lumber Jack or CookinPellets are excellent alternatives. Avoid softwoods like pine, which can impart bitter flavors.

Temperature Control Tools

A dual-probe thermometer is non-negotiable. I use the ThermoWorks Smoke to track both the smoker and meat temps simultaneously. The pork is done at 145°F internal, and this device ensures I hit that mark perfectly every time.

Spritzing Equipment

Keep a 16-ounce spray bottle filled with apple cider vinegar handy. Spritzing every 45 minutes keeps the surface moist and builds that beautiful bark. A silicone basting brush works too, but the spray bottle is more efficient.

Resting Setup

Once off the smoker, tent the pork loosely with heavy-duty aluminum foil and rest it on a cutting board. A 15-20 minute rest allows juices to redistribute. I use a bamboo board—it’s gentle on my knives and easy to clean. 💡

Slicing Gear

A sharp 12-inch slicing knife is key for clean cuts. I recommend Mercer Culinary or Dexter-Russell for durability. Slice against the grain into ½-inch thick pieces for maximum tenderness and presentation.

Frequently Asked Questions